Components

• Tonkatsu Sauce

Ingredients

• 1 pound chicken breast (cut in half horizontally)

• salt

• 1 1/2 cups all-purpose flour

• 3 eggs (beaten)

• 1 1/2 tablespoons water

• 3 cups panko breadcrumbs

• vegetable oil for cooking

Directions

• pound chicken to .25” thick. liberally salt chicken, cover, refrigerate for about 1 hour. (semi-optional) This is a good time to do your tonkatsu sauce.

• set up a breading station with 3 bowls. flour in 1, beat the eggs and water into a second, and bread crumbs in a third.

• pour vegetable oil to coat the bottom of a skillet, heat to 350 degF. Pan should be large enough to not crowd the chicken. Preheat oven to 200F.

• {“Coat the chicken”=>”flour, then eggs, then breadcrumbs. Shake off the excess each time, and let it sit on a wire rack. Probably a good time to start pressure cooking your rice.”}

• cook chicken in oil until the crust sets, for 1 to 2 minutes. Flip, repeat. Looking for golden brown on both sides. Place on wire rack.

• Bake until internal temperature reaches 165degF, 7 or 8 minutes.

• Cut into thin, chopstickable strips. Serve with tonkatsu sauce and rice.